Cut from matured British pork, this Diced Pork is perfect for long, slow cooking, as well as quick stir-fries, boasting rich flavour and juicy succulence. The impressive character of this pork reflects the rich diets of our outdoor free-range, which are allowed to mature at their own pace for the best results in the kitchen.
These generous pieces of pork are lean and are cut from the legs of the pig, which tends to be one of the most active muscles of the animal. The meat here typically offers less of the creamy fat cover that makes British pork so special, but the rich meat offers great taste and melting tenderness in the pot.
To slow cook, lightly fry the Diced Pork before adding in a pre-prepared mirepoix of chopped onion, carrot, and celeriac, continuing to lightly fry, then adding in half a bottle of red wine or a favourite ale, as well as pork stock, and cooking long and slow. Serve with ribbon noodles and chopped parsley for a delicious meal.